This is so delicious! The only substitution I made was using organic ground beef, because they had no ground lamb at the market today, so I also omitted the cinnamon stick. Otherwise followed the recipe exactly & wouldn't change a thing, except adding more crushed red pepper, but we like spicy... My husband had seconds & raved about it- said it was like eggplant lasagna. So warm & comforting withy fresh bread & a green salad.
Quadrupled the recipe for my mom's birthday party and made a few variations using my homegrown tomato marinara with port and thai chile for 3/4 of the crushed tomato portion. Omitted the red pepper as the thai chile was sufficient heat for my taste. Also used 1/2 homegrown Japanese eggplant and adjusted the globe eggplant to match the size of the Japanese eggplant slices. Used fresh oregano instead of dry (1 TB fresh equals 1 tsp dry). Turned out delicious! The ricotta/mozarella/egg/parmesan top was really nice. I will definitely make this again!
I have made this 3 times since I received the September issue. It has so much flavor! It takes time but is easy to put together and well worth it!